Holy Spicy! Double Chocolate Chip Scones!

I love when my husband gets inspired to bake.  In Japan, bakeries are in no shortage even in our small, rural town of Owase in Mie Prefecture.  Population 20,033.  There are 6 bakeries in our town, not including the many Japanese-style cionfectionery shops.  The flavors are typically seasonal (e.g. cherry blossoms and strawberries for spring, sweet potatoes and chestnuts for fall).  Chocolate pastries occur but nothing of the spicy chocolate variety.  Japanese flavors are understated and let the natural flavors of the food come out

My husband, Nick, and I are well… Just different.  Not only are we foreigners, but I would consider our tastes not completely mainstream.  I love things spicy.  The more spice the better.  I love feeling the heat of pepper radiating through my head.  Sometimes, I over spice my candied carrots with so much cinnamon, it becomes bitter. Subtlety in cooking has never been my goal.  Luckily, Nick is a moderate, so this recipe actually works.

Holy Spicy! Double Chocolate Chip Scones 

250 grams of flour

15 grams of cocoa powder

9 grams of baking powder

3 grams of salt

1/2 teaspoon all-spice

1/2 teaspoon cinnamon

1/2 teaspoon clove

1 dark chocolate bar broken apart  (Personally, I would add more.)

1 egg

70 grams of chilled butter

100 milometers of buttermilk (If you don’t have buttermilk, just put 1.5 teaspoons of vinegar in regular milk for 5 minutes.)

Preheat the oven to 450 F (215 C).  Mix all the dry ingredients together.  Then, combine the butter well until it the mixture is made of small pea-size or smaller clumps.  In a separate bowl, whisk the buttermilk and egg.  Add it to the mixture.  It should be dryer than a cookie mixture with the dough not sticking to your hand too much.  Using your hands, knead it into a thick pizza shape.  After wrapping it in saran wrap, put the scone mixture into the refrigerator for 20 minutes.  Bake the scones for 12 to 14 minutes.

Makes about 8 to 10 servings.

I suggest to pair it with a chai tea or a cafe breve (an American latte variation where instead of expresso you use coffee and instead of milk you use half-and-half).

This entry was published on January 28, 2012 at 12:50 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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